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L'Auberge de l'ill Tokyo

オーベルジュ・ド・リル　トーキョー

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050-2030-4678 (+81-50-2030-4678)

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03-5785-8880 (+81-3-5785-8880)

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Course menu Menu

[Terrine of Goose Foie Gras in Auberge de l’Ill Style] with a rich savory taste and smooth texture

A moist and smooth goose foie gras has a richer taste than duck foie gras, that is the reason why we choose the ingredient. Served up from a porcelain pot with the secret spice in front of the guests in the same way as our main branch.

[Mousseline of Greneuille, Paul Haeberlin] One of the specialties of our main branch.

This dish with frog is one of the specialties of our main branch. Flaked meat is wrapped with a white fish mousse. Our cream sauce made from frog and a fish stock has a simpler taste than the sauce of the main branch.

[Finest-Grade Beef Fillet, Foie Gras, and Truffle Wrapped in a Pie]

The surface of the beef fillet is lightly-grilled to seal a savory taste, then it is layered with duck foie gras, and wrapped in a pie. Cabbage covered with a beef liver paste is put under the pie. It goes extremely well with Sauce Perigueux.

"Poached Ezo deer rump with seasonal fruit compote and spaetzle"

Beef, foie gras, and sauce come together in a special beef fillet, foie gras and truffle pie

The beef fillet is lightly seared on the surface to lock in the flavor, then layered with duck foie gras and wrapped in puff pastry. Cabbage coated with beef liver paste is sandwiched underneath the puff pastry, and it goes perfectly with the Périgueux sauce.

One of the specialties of the main store is the "Paul Heberlin" Grenouille mousseline.

"Goose Foie Gras Terrine Auberge de L'Isle" will shock you with its rich flavor and smooth texture.

They use goose foie gras, which has a richer flavor than duck and a moist and smooth texture. It is seasoned with secret spices sent from the main store, and is served in front of the guests from a ceramic jar, just like the main store.